Ingredients
- 2 tsp. minced garlic
- 2 Tbsp. butter
- 12 oz. thin spaghetti or angel hair noodles
- 1 cup chicken broth
- 1 cup whipping cream
- 2 small zucchinis, chopped
- 2 tsp. dried basil
- salt and pepper to taste
- 1 cup grated parmesan cheese
- 1 small carton cherry tomatoes
- fresh basil leaves, sliced, for garnish
Instructions
- In a large fry pan saute the minced garlic in the butter.
- At the same time in a large pot, begin boiling water for the noodles, add the noodles once it begins to boil and cook until noodles are soft. Drain water and reserve noodles for later.
- When garlic begins to turn golden add the chicken broth, whipping cream, chopped zucchini, dried basil, salt and pepper and bring contents to a boil. Continue boiling until zucchini is cooked (just a few minutes).
- Remove the fry pan from heat and stir in the noodles and parmesan cheese until thoroughly mixed, then gently stir in the cherry tomatoes. Garnish with sliced fresh basil.
